✨easy tiramisu | gluten free & refined sugar free✨ like, save, and follow @practical.nutritionist for more easy, healthy recipes and health tips Guys please, this is unrealllll. I don’t want to calculate the calories, you can’t make me. But I have a feeling, if I had to guess, it’d be around 300 for a chunky slice if you cut a 9x9 sized pan into 8 pieces. Those are big pieces though so you could easily cut it into 12 servings and estimate closer to 200 or even down to 16 and 150. Or you could just replace a normal balanced snack with this and it would be fine. Also, I want to chat more about metabolic health but instagram is so fast and so short so I’m going to send an email on my thoughts this weekend! Comment EMAIL to sign up for my newsletters so you don’t miss it. They’re just me talking to you and handing you proven tips for practical weight loss that actually works. I won’t spam you, promise. Learn more about coaching in the Practical Path (linked in bio🤗) Ingredients for cake layer: 2 eggs, room temperature 1/3 cup maple syrup 1/3 cup nut butter of choice 1 tb vanilla extract 1 tsp almond extract 1/4 cup coconut oil, butter, or olive oil melted and cooled 1 cups almond flour 2 tbsp + 2 tsp 1:1 gluten free flour substitute, potato starch, or coconut flour 1/2 tb baking soda 1/4 tsp kosher salt Ingredients for Mascarpone Cream: - 8oz mascarpone cheese - 2 cups heavy whipping cream - 1 tbsp vanilla - 1/3 cup coconut sugar (can increase to make it sweeter or use maple or honey) - One cup brewed coffee 1. Mix eggs, maple syrup, nut butter, vanilla, almond extract and cooled coconut oil or butter. Add the dry ingredients. Mix until just combined. 2. Pour batter into a greased 9x9 pan. Bake for 20 minutes or until a toothpick comes out clean. Let cool completely 3. While cake is baking, combine mascarpone and heavy whipping cream in a bowl. Beat with an electric hand or stand mixer until stiff peaks form. Add vanilla and sweetener, mix until just combined. 4. When the cake is cool, flip it out of the pan and carefully slice it in half down the middle to create 2 thinner cakes. Transfer one layer back to the 9x9 pan. Carefully pour over 1/3 of the coffee. 5. Layer half of the cream. Add the other layer of cake repeating the coffee soak. Add the remainder of the cream. Option to dust with cocoa powder. Refrigerate for ~1 hour or overnight to set and serve!
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